Reviews (2) Add Rating & Review 53 Ratings 5 star values: 17 4 star values: 18 3 star values: 14 2 star values: 3 1 star values: 1 Martha Stewart Member Rating: 5 stars 01/06/2019 This was a real showstopper at Christmas dinner! As noted by another reviewer, the flavor contrast of the ginger cake and the mascarpone frosting was perfect. The outside edges of the cake layers were about 1 inch higher than the middle, but the resulting trimmed layers worked fine. Adapted the cake-top scene by using wood (birch) cut in flat tree shapes (from Michael's), painted five 2-inch wood angels I had on hand, stuck a 1.5-inch gold star wire ornament on a bamboo skewer, and lit two 4-inch red candles. Martha Stewart Member Rating: 5 stars 12/27/2011 I made this for a Christmas birthday & it was VERY popular. The creamy mascarpone frosting compliments the spicy cake perfectly and it's not too sweet. The cake is dense and has a bit of a bite due to the 1 tbsp ground ginger & 1.5 tbsp fresh ginger root (but we loved it). Thanks for the great recipe!
Back to Gingerbread Layer Cake with Creamy Mascarpone Frosting All Reviews for Gingerbread Layer Cake with Creamy Mascarpone Frosting - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Gingerbread Layer Cake with Creamy Mascarpone Frosting Recipe Summary prep: 25 mins total: 2 hrs 5 mins Servings: 12 Yield: Makes one 8-inch layer cake
Ingredients Ingredient Checklist 2 sticks unsalted butter, room temperature, plus more for pans 3 3/4 cups all-purpose flour, plus more for pans 1 1/2 cups boiling water 1 tablespoon baking soda 1 tablespoon baking powder 1 tablespoon ground ginger 2 teaspoons ground cinnamon 3/4 teaspoon ground cloves 3/4 teaspoon freshly grated nutmeg Salt 1 cup packed light-brown sugar 1 1/3 cups unsulfured molasses 1 tablespoon plus 1 1/2 teaspoons finely grated peeled fresh ginger 3 large eggs, room temperature, whisked together Creamy Mascarpone Frosting
Cook’s Notes Cake layers can be refrigerated, wrapped in plastic wrap, for up to 2 days. Frosted cake can be refrigerated for up to 2 days. Bring to room temperature for 1 hour before serving.
Gallery Gingerbread Layer Cake with Creamy Mascarpone Frosting
Recipe Summary prep: 25 mins total: 2 hrs 5 mins Servings: 12 Yield: Makes one 8-inch layer cake
Gallery
Gingerbread Layer Cake with Creamy Mascarpone Frosting
Gingerbread Layer Cake with Creamy Mascarpone Frosting
Gingerbread Layer Cake with Creamy Mascarpone Frosting
Recipe Summary prep: 25 mins total: 2 hrs 5 mins Servings: 12 Yield: Makes one 8-inch layer cake
Recipe Summary
prep: 25 mins total: 2 hrs 5 mins
Servings: 12 Yield: Makes one 8-inch layer cake
prep: 25 mins
total: 2 hrs 5 mins
prep:
25 mins
total:
2 hrs 5 mins
Servings: 12
Yield: Makes one 8-inch layer cake
12
Makes one 8-inch layer cake
Ingredients
Ingredients
- 2 sticks unsalted butter, room temperature, plus more for pans 3 3/4 cups all-purpose flour, plus more for pans 1 1/2 cups boiling water 1 tablespoon baking soda 1 tablespoon baking powder 1 tablespoon ground ginger 2 teaspoons ground cinnamon 3/4 teaspoon ground cloves 3/4 teaspoon freshly grated nutmeg Salt 1 cup packed light-brown sugar 1 1/3 cups unsulfured molasses 1 tablespoon plus 1 1/2 teaspoons finely grated peeled fresh ginger 3 large eggs, room temperature, whisked together Creamy Mascarpone Frosting
Directions
Preheat oven to 350 degrees. Butter three 8-inch round cake pans and line with parchment. Butter parchment and dust with flour, tapping out excess.
Combine boiling water and baking soda in a medium bowl. Sift flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and 3/4 teaspoon salt into a large bowl.
Beat butter with a mixer on high speed until pale and fluffy. Add brown sugar and beat until fluffy. Beat in molasses, grated ginger, baking soda mixture, and flour mixture. Beat in eggs.
Divide batter evenly among pans. Bake until a toothpick inserted into center of each comes out with moist crumbs attached, 30 to 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes onto racks and let cool completely.
Trim top of each cake using a serrated knife to create a level surface. Transfer 1 cake to a platter. Spread 1 1/4 cups frosting over the top. Top with another cake. Spread 1 1/4 cups frosting over the top. Top with remaining cake. Spread a generous 1/2 cup frosting in a thin layer over top and sides of cake to create a crumb coat. Refrigerate until firm, about 30 minutes. Spread remaining frosting over top and sides of cake using a mini offset spatula to make small swoops on top. Refrigerate for 30 minutes.
Cook’s Notes Cake layers can be refrigerated, wrapped in plastic wrap, for up to 2 days. Frosted cake can be refrigerated for up to 2 days. Bring to room temperature for 1 hour before serving.
Cook’s Notes
Cake layers can be refrigerated, wrapped in plastic wrap, for up to 2 days. Frosted cake can be refrigerated for up to 2 days. Bring to room temperature for 1 hour before serving.
Reviews (2)
Add Rating & Review 53 Ratings 5 star values: 17 4 star values: 18 3 star values: 14 2 star values: 3 1 star values: 1
Martha Stewart Member Rating: 5 stars 01/06/2019 This was a real showstopper at Christmas dinner! As noted by another reviewer, the flavor contrast of the ginger cake and the mascarpone frosting was perfect. The outside edges of the cake layers were about 1 inch higher than the middle, but the resulting trimmed layers worked fine. Adapted the cake-top scene by using wood (birch) cut in flat tree shapes (from Michael's), painted five 2-inch wood angels I had on hand, stuck a 1.5-inch gold star wire ornament on a bamboo skewer, and lit two 4-inch red candles. Martha Stewart Member Rating: 5 stars 12/27/2011 I made this for a Christmas birthday & it was VERY popular. The creamy mascarpone frosting compliments the spicy cake perfectly and it's not too sweet. The cake is dense and has a bit of a bite due to the 1 tbsp ground ginger & 1.5 tbsp fresh ginger root (but we loved it). Thanks for the great recipe!
Reviews (2)
Add Rating & Review 53 Ratings 5 star values: 17 4 star values: 18 3 star values: 14 2 star values: 3 1 star values: 1
Add Rating & Review
53 Ratings 5 star values: 17 4 star values: 18 3 star values: 14 2 star values: 3 1 star values: 1
53 Ratings 5 star values: 17 4 star values: 18 3 star values: 14 2 star values: 3 1 star values: 1
53 Ratings 5 star values: 17 4 star values: 18 3 star values: 14 2 star values: 3 1 star values: 1
5 star values: 17 4 star values: 18 3 star values: 14 2 star values: 3 1 star values: 1
Martha Stewart Member Rating: 5 stars 01/06/2019 This was a real showstopper at Christmas dinner! As noted by another reviewer, the flavor contrast of the ginger cake and the mascarpone frosting was perfect. The outside edges of the cake layers were about 1 inch higher than the middle, but the resulting trimmed layers worked fine. Adapted the cake-top scene by using wood (birch) cut in flat tree shapes (from Michael's), painted five 2-inch wood angels I had on hand, stuck a 1.5-inch gold star wire ornament on a bamboo skewer, and lit two 4-inch red candles. Martha Stewart Member Rating: 5 stars 12/27/2011 I made this for a Christmas birthday & it was VERY popular. The creamy mascarpone frosting compliments the spicy cake perfectly and it's not too sweet. The cake is dense and has a bit of a bite due to the 1 tbsp ground ginger & 1.5 tbsp fresh ginger root (but we loved it). Thanks for the great recipe!Martha Stewart Member
Rating: 5 stars 01/06/2019
This was a real showstopper at Christmas dinner! As noted by another reviewer, the flavor contrast of the ginger cake and the mascarpone frosting was perfect. The outside edges of the cake layers were about 1 inch higher than the middle, but the resulting trimmed layers worked fine. Adapted the cake-top scene by using wood (birch) cut in flat tree shapes (from Michael’s), painted five 2-inch wood angels I had on hand, stuck a 1.5-inch gold star wire ornament on a bamboo skewer, and lit two 4-inch red candles.
Rating: 5 stars
Rating: 5 stars 12/27/2011
I made this for a Christmas birthday & it was VERY popular. The creamy mascarpone frosting compliments the spicy cake perfectly and it’s not too sweet. The cake is dense and has a bit of a bite due to the 1 tbsp ground ginger & 1.5 tbsp fresh ginger root (but we loved it). Thanks for the great recipe!
All Reviews for Gingerbread Layer Cake with Creamy Mascarpone Frosting
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Gingerbread Layer Cake with Creamy Mascarpone Frosting
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
